Ancho ade


  • 40 tinned anchovies, in oil (see cooks note below)
  • 1 large clove garlic, peeled
  • 75 ml olive oil
  • 2 large sprigs savory or thyme, leaves picked from the stalks
To serve

  • raw vegetable crudits, such as baby artichokes, fennel and tomatoes
  • toasted baguettes, slices


Alex Mackay’s Salty And Creamy Anchovy And Garlic Puree Is The Traditional Provençal Accompaniment To An Aperitif

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